Kheema Mattar - 2
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lean lamb or beef -- minced
   1      large         onion -- chopped
   2 1/2  cm            ginger -- finely grated
   4                    garlic flakes -- crushed
     1/2  teaspoon      turmeric
   2                    red chiles
   1      teaspoon      cumin seeds
   6      tablespoons   oil
   2      teaspoons     coriander powder
   5 1/2  teaspoons     cumin powder
     1/2  teaspoon      chile powder
   3                    tomatoes -- skinned and
                        -- chopped, up to 4
   1      tablespoon    yogurt
 175      milliliter    warm water
   1                    potato -- peeled and cubed
  10      grams         shelled fresh or frozen green peas
   1      tablespoon    almonds -- ground to a paste
     1/2  teaspoon      garam masala powder
   2                    eggs -- hard boiled and
                        -- sliced
   2      5 g           chopped coriander leaves
                        salt to taste
 

Preparation:

Heat 1tbsp of oil over medium heat, season with cumin seeds, red chiles and then the mince. Stir and cook until the mince is evenly browned. Heat the remaining oil, add onions, ginger-garlic paste, turmeric, coriander, cumin, chile powders and fry for a little while. Add the tomatoes, the mince and cook for 8 minutes, stirring frequently. Now add salt, water and stir in the yogurt. Also add potato cubes, if using them. Cover and simmer for 20 minutes. Later add fresh green peas, boil until tender before adding to the mince. Stir in the ground almonds, garam masala powder for 2 minutes and remove from heat. Transfer onto serving dish and arrange the sliced eggs on top. Garnish with the cilantro leaves. Serve with chapathis or fried brown rice and potato raita.